Featured Research

from universities, journals, and other organizations

Do cells in the blood, heart and lungs smell the food we eat?

Date:

April 7, 2013

Source:

American Chemical Society (ACS)

Summary:

In a discovery suggesting that odors may have a far more important role in life than previously believed, scientists have found that heart, blood, lung and other cells in the body have the same receptors for sensing odors that exist in the nose. It opens the door to questions about whether the heart, for instance, "smells" that fresh-brewed cup of coffee or cinnamon bun.

Share This

In a discovery suggesting that odors may have a far more important role in life than previously believed, scientists have found that heart, blood, lung and other cells in the body have the same receptors for sensing odors that exist in the nose. It opens the door to questions about whether the heart, for instance, "smells" that fresh-brewed cup of coffee or cinnamon bun.

In a discovery suggesting that odors may have a far more important role in life than previously believed, scientists have found that heart, blood, lung and other cells in the body have the same receptors for sensing odors that exist in the nose. It opens the door to questions about whether the heart, for instance, "smells" that fresh-brewed cup of coffee or cinnamon bun, according to the research leader, who spoke in New Orleans on April 7 at the 245th National Meeting & Exposition of the American Chemical Society.

Related Articles

Peter Schieberle, Ph.D., an international authority on food chemistry and technology, explained that scientists thought that the nose had a monopoly on olfactory receptors. Located on special cells in the mucus-covered olfactory epithelium in the back of the nose, olfactory receptors are docking ports for the airborne chemical compounds responsible for the smell of food and other substances. Those molecules connect with the receptors, triggering a chain of biochemical events that register in the brain as specific odors. But discovery of olfactory receptors on other, non-olfactory cells came as a surprise.

"Our team recently discovered that blood cells -- not only cells in the nose -- have odorant receptors," said Schieberle. "In the nose, these so-called receptors sense substances called odorants and translate them into an aroma that we interpret as pleasing or not pleasing in the brain. But surprisingly, there is growing evidence that also the heart, the lungs and many other non-olfactory organs have these receptors. And once a food is eaten, its components move from the stomach into the bloodstream. But does this mean that, for instance, the heart 'smells' the steak you just ate? We don't know the answer to that question."

His team recently found that primary blood cells isolated from human blood samples are attracted to the odorant molecules responsible for producing a certain aroma. Schieberle described one experiment in which scientists put an attractant odorant compound on one side of a partitioned multi-well chamber, and blood cells on the other side. The blood cells moved toward the odor.

"Once odor components are inside the body, however, it is unclear whether they are functioning in the same way as they do in the nose," he stated. "But we would like to find out."

Schieberle's group and colleagues at the Technical University of Munich work in a field termed "sensomics," which focuses on understanding exactly how the mouth and the nose sense key aroma, taste and texture compounds in foods, especially comfort foods like chocolate and roasted coffee.

For example, baked beans and beans in foods like chili provide a "full," rich mouth-feel. Adding the component of beans responsible for this texture to another food could give it the same sensation in the mouth, he explained. Natural components also can interact with substances in foods to create new sensations.

The researchers use sensomics to better understand why foods taste, feel and smell appetizing or unappetizing. They use laboratory instruments to pick apart the chemical components. They then put those components together in different combinations and give these versions to human taste-testers who evaluate the foods. In this way, they discovered that although coffee contains 1,000 potential odor components, only 25 actually interact with an odor receptor in the nose and are smelled.

"Receptors help us sense flavors and aromas in the mouth and nose," said Schieberle. "These receptors are called G-protein-coupled receptors, and they were the topic of the Nobel Prize in Chemistry in 2012. They translate these sensations into a perception in the brain telling us about the qualities of a food." Odorant receptors and the organization of the olfactory system also were the topic of the 2004 Nobel Prize in Medicine.

Of the total of around 1,000 receptors in the human body, about 800 of these are G-protein-coupled receptors, he said. Half of these G-protein-coupled receptors sense and translate aromas. But only 27 taste receptors exist. And although much research in the food industry has gone into identifying food components, little effort has focused on the tying those components to flavor perceptions until now, he said.

American Chemical Society (ACS). "Do cells in the blood, heart and lungs smell the food we eat?." ScienceDaily. ScienceDaily, 7 April 2013. <www.sciencedaily.com/releases/2013/04/130407183542.htm>.

American Chemical Society (ACS). (2013, April 7). Do cells in the blood, heart and lungs smell the food we eat?. ScienceDaily. Retrieved March 31, 2015 from www.sciencedaily.com/releases/2013/04/130407183542.htm

American Chemical Society (ACS). "Do cells in the blood, heart and lungs smell the food we eat?." ScienceDaily. www.sciencedaily.com/releases/2013/04/130407183542.htm (accessed March 31, 2015).

More From ScienceDaily

More Plants & Animals News

Featured Research

Mar. 31, 2015 — Researchers have recorded the first direct observations of the micro-scale mechanisms behind the ability of skin to resist tearing. The results could be applied to the improvement of artificial skin, ... full story

Mar. 31, 2015 — Soil organic matter, long thought to be a semi-permanent storehouse for ancient carbon, may be much more vulnerable to climate change than previously thought. Scientists have found that the common ... full story

Mar. 31, 2015 — Using the assessment tool ForWarn, US Forest Service researchers can monitor the growth and development of vegetation that signals winter's end and the awakening of a new growing season. Now these ... full story

Mar. 31, 2015 — Until now electric fences and trenches have proved to be the most effective way of protecting farms and villages from night time raids by hungry elephants. But researchers think they may have come up ... full story

Mar. 31, 2015 — The endangered desert pupfish has made itself at home in the harsh, hot environment of Death Valley hot springs by using a surprising evolutionary adaptation: They can go for up to five hours without ... full story

Mar. 31, 2015 — Researchers have detected a human fingerprint deep in the Borneo rainforest in Southeast Asia. Cold winds blowing from the north carry industrial pollutants from East Asia to the equator, with ... full story

Mar. 31, 2015 — A team of engineers and biologists reports new progress in using computer modeling and 3D shape analysis to understand how the unique grasping tails of seahorses evolved. These prehensile tails ... full story

Mar. 31, 2015 — As the five-year anniversary of the explosion of the Deepwater Horizon oil rig approaches, a new report looks at how twenty species of wildlife are faring in the aftermath of the ... full story

Mar. 31, 2015 — Scientists have uncovered the earliest fossilized evidence of an insect caring for its young. The findings push back the earliest direct evidence of insect brood care by more than 50 million years, ... full story

Giant Amphibian Fossils Found in Portugal

Reuters - Light News Video Online (Mar. 31, 2015) — Scientists discover a new species of giant amphibian that was one of the largest predators on earth about 220 million year ago. Tara Cleary reports.
Video provided by Reuters

Bionic Ants Could Be Tomorrow's Factory Workers

Reuters - Innovations Video Online (Mar. 30, 2015) — Industrious 3D printed bionic ants working together could toil in the factories of the future, says German technology company Festo. The robotic insects cooperate and coordinate their actions and movements to achieve a common aim. Amy Pollock reports.
Video provided by Reuters

Related Stories

Dec. 1, 2014 — The receptors activated by two odors have been identified by researchers using a new method that tracks responses to smells in live mice. Using a fluorescent protein to mark nerve cells activated by ... full story

June 26, 2014 — How are we able to recognize foodstuffs like strawberries, coffee, barbecued meat or boiled potatoes by smell alone? Foodstuffs contain more than 10,000 different volatile substances. But only around ... full story

Aug. 1, 2013 — There are some smells we all find revolting. But toward a handful of odors, different people display different sensitivities. A pair of studies identifies the genetic differences that underpin the ... full story

Oct. 24, 2012 — New research shows that while muscle cells are responsible for constricting or dilating the blood vessels, they are not responsible for sensing the amount of oxygen that gets to the ... full story

Nov. 10, 2011 — Scientists studying the effect of aging on smell, have found that those 60 and over have more difficulty distinguishing between odors, putting them at risk from dangerous chemicals and poor ... full story

ScienceDaily features breaking news and videos about the latest discoveries in health, technology, the environment, and more -- from major news services and leading universities, scientific journals, and research organizations.